Beshbarmak (besbarmak, bishbarmak) - hot meat dish popular with many Turkic peoples, is a boiled meat with noodles, cooked in a special way that allows to achieve a unique taste.
There are different versions about the origin of the word "Beshbarmak" and similar words in different Turkic languages. In a general sense, the word is formed from "besh" and "barmak", when translating we get the phrase "five fingers", which indicates the way of consumption: nomads did not use cutlery to eat.
Beshbarmak is cooked most often from mutton, horse meat and beef (sometimes - from various other types of meat and poultry). We will tell you how to cook bešbarmak from beef, there are many recipes for cooking with characteristic national-regional and family-individual characteristics.
Beshbarmak from beef in Kazakh - recipe
Ingredients:
- beef - 1 kg (flesh on the bone, better from the hip part, for example, rump);
- onion - 1-2 pcs .;
- bay leaves - 3 pcs .;
- pepper peas - 5-8 pieces;
- cloves - 3 inflorescences;
- salt.
For gravy:
- onions, green and green;
- garlic;
- pure fat taken off the broth;
- fresh herbs (parsley, dill, coriander);
- black pepper powder;
- for the test:
- wheat flour whole-grain quality - about 1.5 glasses;
- Chicken egg - 2 pcs .;
- meat broth - about 0,5 glasses (100-130 ml);
- salt (pinch).
Preparation
We wash the meat, put a whole piece on a stone in a cauldron or a pot of cold water so that the water covers the meat completely (water, however, should not be too much, since we need a strong broth). Bring to a boil, reduce the heat, carefully remove the foam. Cook at low boiling for about 3 hours, carefully removing the fat, which is not thrown away. Approximately 40 minutes before the end of the meat cooking process, add salt, pepper, peeled onion, bell pepper, cloves and bay leaf.
Lightly cool the meat in the broth and extract a piece (pieces). We cut the meat from the bones with thin, relatively large slices. Prepare gravy. In a separate saucepan, lay the peeled and sliced onions, add fat and pure brass (ie, a little broth). We simmer on low heat for 5-8 minutes, then season with ground black pepper, salt, sprinkle with chopped herbs and garlic.
Now make a paste (large noodles). In a separate bowl of eggs, flour, and broth, knead a fairly steep dough, roll it into a thin layer (0.2-0.4 cm), cut the layer into squares or diamonds with an approximate size of 10x10 cm.
Boil the prepared rhombi from the dough in the other part of the aunt. The time for boiling the noodles is about 5-8 minutes, not more.
Finished rhombs of noodles with the help of noise transfer to the dish, on top we lay out meat slices and fill it all with gravy from onions with greens. The remains of the strained broth are served in individual medium-sized pialies, preferably with the addition of finely chopped greens.
You can also serve boiled potatoes, fresh vegetables or pickles. As an aperitif, offer in small pialas a little vodka (or araka), strong bitter or berry tincture. For drinking it is good to use koumiss, shubat or fresh unsweetened tea.
You can cook beşbarmak from beef with the addition of other meat (horse meat, lamb, camel, goat) or poultry (goose, duck, turkey, chicken). Everything is prepared roughly the same way. Naturally, when cooking should be
In different national-regional variants, noodles (or dumplings) can be of various shapes and thicknesses, not only wheat flour, but also some other cereals can be used for their preparation.
Variants of gravy may vary: sometimes in its composition include crushed carrots and cabbage and some other vegetables, that is, it turns out something like soup.